I need a recipe for Spoon or Batter Bread, I'd say it is from depression days, can some one help me.?

Question

It's light & fluffy, it's baked in the oven.

Answer 1

I,m not from the depressions days but I do know how to make it : take 1 cup of self raising flour, and just about 2 tablespoons of mayonnaise, *** one tablespoon of butter, boil 1 1/2 cups of water pour into mix and stir it all up really good , drop into spoon fulls in a well greased cookie sheet, bake at 300 for about 25 min or untill brown on top , really good with apple butter. hope this helps .

Answer 2

1

Answer 3

Spoon Bread #1

2 cups water
1/2 teaspoon salt
1 1/3 cups white or yellow cornmeal
1 cup low-fat milk
2 tablespoons butter, melted
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
2 garlic cloves, peeled and finely chopped
1 medium onion, peeled and very finely chopped
1/4 teaspoon black pepper
3 egg yolks (optional)
8 ounces Cheddar cheese, grated
3 egg whites
1 tablespoon sugar
6 large spinach leaves, cleaned and dried, then rolled tightly and sliced into very fine strips

Preheat the oven to 350 degrees F. Grease a 3-quart casserole dish. Bring the water and salt to a boil in a large saucepan. Gradually add the cornmeal, lower the heat, and cook for about 1-2 minutes, stirring all the time. Remove from the heat and stir in the milk, butter, baking powder, cayenne, garlic, onion, black pepper, egg yolks (if using), and cheese. Cover and set aside.
In a large mixing bowl, beat the egg whites until light peaks form, add the sugar, and continue beating until solid peaks form. First fold in the cornmeal mixture and then the spinach. Pour into the greased casserole. Bake, uncovered, in the oven for about 45 minutes to 1 hour or until set. Serve hot or cold -- it's just as delicious either way.


Spoon Bread #2

2 cups milk
1 cup cornmeal
1 teaspoon salt
4 tablespoons butter
4 eggs, separated

Pour the milk into the upper part of a double boiler and cook over hot water until the milk almost reaches a boil. Add the cornmeal slowly, stirring constantly. Continue cooking and stirring until the mixture is thick and smooth. This should take only about 1 minute. Do not let the mixture get too thick. Add the salt and butter and remove from the heat to cool slightly. Beat the egg yolks until light and yellow and add to the cornmeal. Beat
the egg whites until stiff but not dry and carefully fold into the cornmeal. Pour into a well-buttered casserole and bake in a 375°F. oven 35-40 minutes,or until well puffed and browned on top. Serve from the casserole and pass butter, salt and pepper.


Sweet Corn Spoon Bread:

2 cups fresh milk
3 ears corn, cut off the cob, cut very fine
1/3 cup cornmeal
2 tablespoons butter
2 teaspoons sugar
1 teaspoons salt
2 eggs, beaten separated

For the Sweet Corn Spoon Bread: Preheat oven to 350 degrees. Bring to a boil one-cup of milk; add corn and cornmeal, stirring constantly, and cook for 5 minutes. Remove from the fire and beat in butter, sugar, salt, and the remaining milk. The cold milk should cool the mixture. Beat egg yolks. In a separate bowl, beat whites until stiff, then fold the stiffly beaten whites into egg yolks. Add to cooled milk mixture. Pour the mixture into a buttered
dish and bake for 30 minutes.

Answer 4

I will be honest, I do not have a recipe, but I have noticed a major difference between the main ingredient in the recipes you have gotten so far.
I am fortunate I still have both my grand-parents, I have one from New Jersey and one here in Alabama.
My northern Granny said spoon bread to her was what I (being from the deep south) call cornbread. Primary ingredient, cornmeal.
My Granny from here, Alabama said drop bread to her was just another name for biscuits. She said when she first started housekeeping (got married) she could not roll biscuits that looked worth a toot, so she would spoon them into the pan and that was called drop or spoon bread.
She used the same recipe found on the back of a bag of flour.
Don't know if this is of any interest but it may explain why the ingredients are so different.

Answer 5

Old Fashioned Spoon Bread
3/4 cup cornmeal, stone or water ground, if possible
1 teaspoon salt
1 cup boiling water
3 tablespoons melted butter
2 large eggs
1 cup milk
2 teaspoons baking powder






Combine cornmeal and salt in a mixing bowl. Stirring constantly, gradually add boiling water, keeping smooth; stir in the melted butter. In a separate bowl, beat eggs until thicken and pale in color. Add milk and beat to combine. Add milk and egg mixture to the cornmeal mixture with baking powder. Beat with an electric hand-held mixer or whisk to blend. Turn into a generously greased 8-inch square glass baking dish. Bake at 350° for about 30 minutes, until firm. Serve with plenty of butter.

Answer 6

Old Fashioned Spoon Bread

* 3/4 cup cornmeal, stone or water ground, if possible
* 1 teaspoon salt
* 1 cup boiling water
* 3 tablespoons melted butter
* 2 large eggs
* 1 cup milk
* 2 teaspoons baking powder

Combine cornmeal and salt in a mixing bowl. Stirring constantly, gradually add boiling water, keeping smooth; stir in the melted butter. In a separate bowl, beat eggs until thicken and pale in color. Add milk and beat to combine. Add milk and egg mixture to the cornmeal mixture with baking powder. Beat with an electric hand-held mixer or whisk to blend. Turn into a generously greased 8-inch square glass baking dish. Bake at 350° for about 30 minutes, until firm. Serve with plenty of butter.

Or this is an interesting one:
Corn And Bacon Spoonbread
CDKitchen http://www.cdkitchen.com

Category: Spoon Bread
Serves/Makes: 10 | Difficulty Level: 3 | Ready In: 1-2 hrs

Ingredients:
3/4 cup Yellow cornmeal
1 1/2 cup Water
2 cups Cheddar cheese; shredded
1 1/2 cup Cooked fresh cut corn
1/4 cup Butter or margarine
2 cloves Garlic; minced
3/4 teaspoon Salt
1 cup Milk
4 Eggs; separated
10 slices Bacon; cooked/crumbled

Directions:
Combine cornmeal and water; bring to a boil, and boil 1 minute or until thickened, stirring constantly. Remove from heat. Add cheese, corn, butter, garlic, and salt; stir until cheese melts. Stir in milk. Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; add bacon. Stir into cornmeal mixture. Beat egg whites until stiff but not dry; gently fold into cornmeal mixture. Pour into a lightly greased 2-1/2-quart casserole.

Bake at 325 degrees F for 1 hour or until a knife inserted in center comes out clean.

I like http://www.cdkitchen.com because you can see the rating of the recipes by other cooks and you can search for recipes through title or ingredients!

Happy baking!

Answer 7

http://bread.allrecipes.com/AZ/BatterWhiteBread.asp?showform=note

http://busycooks.about.com/od/yeastbreads/r/cinnamonbatter.htm

http://www.thatsmyhome.com/bakery/basic/cranberry-batter-bread.htm

http://www.cooks.com/rec/search/0,1-21,batter+bread+recipes,FF.html